Black Bean Tortilla Soup With Cilantro Lime Cream

Tammy Brownlow


A Lovely satisfying soup for a dreary rainy day. The cilantro lime sour cream is a perfect touch - don't leave it out and you will understand what I mean.

Southern Food With Flare


☆☆☆☆☆ 0 votes

5 Min
1 Hr
Stove Top


  • 1 c
    black beans, dried - soaked in water overnight
  • 1/2 medium
    medium onion, diced
  • 4 oz
    fresh chorizo
  • 2 can(s)
    chicken broth
  • 3/4 tsp
  • 1/8 tsp
    cayenne pepepr
  • 1 tsp
    cumin powder
  • 1/4 tsp
    garlic powder

  • 1/2 c
    sour cream
  • 2 Tbsp
    chopped cilantro leaves
  • ·
    juice and zest from 1/2 lime

  • ·
    warmed tortilla chips, about 1/4 cup per serving

How to Make Black Bean Tortilla Soup With Cilantro Lime Cream


  1. In a large dutch oven add rinsed and soaked black beans, salsa, onion, chorizo (crumbled), chicken broth, salt cayenne pepper, cumin and garlic powder, and 2 cups of water.
  2. Cook on medium low for 1 hour.
  3. In a small bowl combine sour cream, cilantro leaves, juice and zest.
  4. To serve ladle into bowls, add crumbled - warm tortilla chips, and cilantro lime sour cream. Enjoy!

Printable Recipe Card

About Black Bean Tortilla Soup With Cilantro Lime Cream

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tags: For Kids, Healthy

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